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Add in the sweet potatoes, chicken stock and bay leaf. Remove the bay leaf, and add in the kale. For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.

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Ingredients of Autumn Sweet Potato Chowder with Kale and Sausage:

1. Make ready 2 large sweet potatoes
2. Prepare 1 of Large shallot or yellow onion
3. Need 2 Links Italian Sausage
4. You need 6 cups Kale
5. Take 2 of large carrots
6. Get 2 Tbsp - extra virgin olive oil
7. Make ready 1 cup heavy cream or whole milk
8. Need 5 cups Chicken broth
9. Take 3 cups of water
10. Require 2 Tbsp flour
11. Require 1 Tbsp - Kosher salt
12. You need 1-2 of Tblsp of shredded Parmesan Cheese

The red pepper adds a nice depth of flavor to the Kale Sweet Potato Chowder while the onions, celery, and carrots all help to flavor the soup. I love using a hearty green like kale in my soup recipes. Add garlic (and any dry seasoning mix if using) and cook another minute. Toss in kale and cook until desired doneness.

Autumn Sweet Potato Chowder with Kale and Sausage how to cook:

1. Peel and cube sweet potatoes and carrots into 1 inch pieces
2. In a large pot add Olive oil turn to medium heat chop up scallions add to pot with Salt saute for a 1 minute add potatoes and carrots saute for 3 minutes
3. Add chicken broth and water to pot then add Kale to combine cook for 1.5 hours or until potatoes start to soften.
4. Take sausage out of casings chop up and with a saute pan add sausage to medium high heat and cook until browned add to chowder pot.
5. In small bowl add flour and milk whisk till combined add to pot stir to combine simmer on medium heat for 20 minutes till thickened add black pepper or crushed red pepper flakes
6. After 20 minutes check potatoes with got to for doneness fork should go through potato
7. Once cooked through serve in bowl I toasted up some scampi bread topped chowder with shredded Parmesan Cheese enjoy😙😙

Add a tablespoon or two of broth or water to help kale wilt and to deglaze the pan. Scrape veggies out of skillet onto a plate and set aside. Add remaining tablespoon of fat to skillet and add sweet potato noodles. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too! Heat olive oil in a large pot over medium-high heat.

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